One Haus Hospitality

This group is a national hospitality group driven by a team of world-class food lovers who serve to live and live to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food, world-class service, and a one-of-a-kind dining experience. Their goal is to achieve iconic destinations and programs by delivering on all three. Their restaurants and teams deliver an experience beyond what is expected—that is their promise. As they expand throughout Chicago, Scottsdale, Dallas, and Miami, opportunities for growth, travel, and continuing education are endless.

In everything they do, there are four principles that they live by:

• Generous - They always give more than they receive and never take advantage of a guest. The value that a guest receives always exceeds what they pay.
• Excellence - They do their work exceptionally, with skill and talent curated from decades of hospitality experience. Their staff has more food, wine, and cocktail knowledge than any other hospitality group.
• Fun - They love what they do, laugh a lot, and never take themselves too seriously. Having fun is a critical component to success at an intense and complex restaurant.
• Fail Fast - As they strive to be the best, they will make mistakes. It is okay to screw up as long as you learn, adjust, and get better. Don’t wait—fail fast and move on.

Benefits & Incentive Package Includes:

• Health & Wellness Benefits – Medical, Dental, Vision & Life
• Generous Dining Benefits at all their locations
• Gym Membership Discounts
• Discounted Parking
• Travel & Growth Potential
• Staff Meals
• Progressive Paid Time Off
• Referral Program

What They Are Looking For:

• 3+ years of Executive Chef management experience at high-end level restaurants, or comparable
• Strong written and verbal communication skills; must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional, and energetic approach to management
• Must be able to support, lead, and motivate staff
• Attention to detail and commitment to quality

What You Will Do:

• Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position
• Oversee and participate in daily food purchasing and prep production
• Maintain proper inventory practices and reporting
• Menu development and hold quality standards set by them
• Lead a brigade of chefs in daily operations, meetings, financials, and food development
• Schedule and manage the chef brigade and hourly staff; build a strong kitchen and dish team; recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties
• Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards
• Communicate effectively and genuinely with staff members, guests, and all departments
• Maintain a friendly, caring, and professional demeanor at all times in a fast-paced environment
• Respond quickly to guest and staff complaints and requests in a friendly and professional manner
• Report to the Corporate Executive Chef on operational wins, losses, and areas in need of improvement
• Focus on hospitality goals and continue to drive generosity within the operation

Financials:

• Track COGS and assist the team in reporting accurate COG
• Ensure all labor systems are being followed
• Collaborate with SVP on financial plan and budget
• Conduct quarterly menu cost analysis with team, reviewing the full menu cost
• Review PMIX and sales trends to keep menu development and changes in the moment, and remove the items that are not selling
• Audit menu standards, verbiage, and layout
• Periodically do a comp set in the market and stay up to date with what other restaurants are doing

Culture, Service & Day-to-Day Operations:

• Continue to develop and teach their culture
• Develop seasonal menu changes
• Create new weekly specials, plan menus, and select plate presentations that highlight seasonal ingredients and customer demand
• Conduct property walkthroughs with leadership teams for R&M and property organization
• Create annual goals and objectives
• Work closely with the Human Resources Department to ensure compliance with all federal and state labor laws, as well as their human resources policies and procedures

BOH Team Development:

• Mentor and manage all chefs to become strong leaders who can train and develop hourly employees to move up within the ranks
• Create and implement a development plan for the chef position, internal growth of teams, and a path for each chef’s success
• Assist in the recruitment of new talent in the market
• Conduct annual reviews and determine raises for the BOH team

This role requires:

• Ability to stoop, reach, bend, climb, and walk
• Forward bend of head/neck for countertop activities
• Repetitive upper extremity movements
• Grasp bilaterally
• Fine motor coordination
• Repetitive lifting
• Ability to move equipment and/or product up to 25 lbs
• Complete position requirements in a hot, noisy, and fast-paced environment
• Ability to handle a variety of equipment safely